Mediterranean Chickpea and Zucchini Bake
A wholesome and hearty Mediterranean Chickpea and Zucchini Bake that's packed with flavor and nutrients. Perfect for a cozy dinner or as a make-ahead meal!
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Ingredients
Yields 4 servings
- (2) medium zucchinis, sliced
- (1) red bell pepper, diced
- (1) yellow onion, chopped
- (3 cloves) garlic, minced
- (1 can / 15 oz) chickpeas, drained and rinsed
- (1 can / 15 oz) diced tomatoes
- (1 tsp) dried oregano
- (1 tsp) dried basil
- (1 tsp) paprika
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1/2 cups) feta cheese, crumbled
- (3 tbsp) olive oil
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190 °C).
- 2
In a large baking dish, combine the (2) sliced zucchinis, (1) diced red bell pepper, (1) chopped yellow onion, and (3 cloves) minced garlic. Drizzle with (3 tbsp) olive oil and toss to coat the vegetables evenly.
- 3
Add (1 can / 15 oz) drained and rinsed chickpeas and (1 can / 15 oz) diced tomatoes to the baking dish. Stir in (1 tsp) dried oregano, (1 tsp) dried basil, (1 tsp) paprika, (1/2 tsp) salt, and (1/4 tsp) black pepper until everything is well combined.
- 4
Sprinkle (1/2 cup) crumbled feta cheese evenly over the top of the mixture.
- 5
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- 6
After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is slightly golden.
- 7
Once done, remove from the oven and garnish with (1/4 cup) chopped fresh parsley before serving.
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